Let the turkey rest, breast side up, on a large cutting board with grooves or on a tray with sides for 30-60 minutes. Tent the turkey loosely with foil. When it rests, the internal temperature of the thighs will continue to rise to 175°F - this is called carry-over cooking. The resting time allows the juices to redistribute, so the turkey will be more moist. Check the temperature again after 10 minutes. The turkey will release juices onto the cutting board during this resting time.
Before serving, remove the kitchen twine. To make a pretty presentation, place the bird on a large platter and arrange with kale, lemon wedges, orange peel slices, cranberries and fresh sage leaves.
Carve the turkey in this order: legs, wishbone, ½ inch breast meat, separate the drumsticks from the thighs, debone and carve the thigh meat, remove the wings and separate the wing tip, wingette and drumette. Keep the carcass for turkey stock, bone broth, or turkey soup.
Don't keep the cooked turkey at room temperature for more than 2 hours. Refrigerate or freeze any leftovers.
Serve the turkey warm with gravy, stuffing, cranberry sauce, and other traditional Thanksgiving side dishes.